To Use Dried Pozolef you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.

I N S T R U C T I O N SPlace water, chicken stock, a couple garlic cloves minced, as well as 1/4 white onion in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.

In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.

Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.

Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.

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About Me

This blog is my exploration into the cooking of native Mexican Recipes. Notably as of recent, these have included recipes from Diana Kennedy, and Rick Bayless. Mexican cooking has been my most recent passion in the kitchen and I have found that Diana Kennedy's books provide a view into the Mexican cuisine rarely found.